“FRIED CATFISH IS A SOUTHERN TRADITION, ALONG WITH BUTTERMILK HUSH PUPPIES AND BUTTERMILK COLESLAW. TRY THESE TRADITIONAL FOODS TOGETHER.”
Yield: 4 servings
Eight 5- to 6-ounce catfish fillets, skin removed
Crab boil seasoning (recommended: Old Bay)
4 cups all-purpose flour
1 cup cornmeal
Oil, for frying
Heat a fryer or a deep pot halfway filled with oil to 350 degrees F. Sprinkle both sides of each catfish with salt and crab boil seasoning. In a separate bowl, combine the flour and the cornmeal.
Dredge the catfish in the flour mixture and place it in the fryer. Deep fry for approximately 7 to 8 minutes until done.
Drain on paper towels.